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A plate of cauliflower hash browns

Cauliflower Hash Browns

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Crispy outside and tender inside, these golden cauliflower hash browns are a low carb, healthy, and every bit as satisfying as the original!
Prep: 10 minutes
Cook: 20 minutes
Total: 30 minutes
Servings: 8 hash browns
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Ingredients
  

  • 3 cups riced cauliflower from about 1 ¼ pounds or ½ medium head cauliflower or thawed frozen riced cauliflower
  • 1 large egg
  • ¾ cup shredded sharp cheddar cheese
  • ¼ cup grated Parmesan
  • ½ teaspoon kosher salt
  • ¼ teaspoon ground black pepper
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • ¼ teaspoon smoked paprika or 1/8 teaspoon cayenne pepper
  • Non-stick cooking spray

Instructions
 

  • Place racks in the center and upper third of your oven. Preheat the oven to 400 degrees F. Generously coat a rimmed baking sheet with nonstick spray or line with parchment paper.
  • Place the cauliflower rice in a microwave-safe bowl. Microwave on high, uncovered, for 2 minutes.
    Finely chopped vegetables in a bowl
  • Spread the cauliflower onto a clean, dry kitchen towel and let cool for 5 minutes; keep the cauliflower fairly centered on the towel.
  • Bring the sides of the towel up and around the cauliflower to make a purse. Squeeze as much moisture out of the cauliflower as possible. The drier it is, the crispier the cauliflower hash browns will be.
    Water being squeezed from riced cauliflower
  • To a large, dry mixing bowl, add the egg. Lightly beat it with a fork, then stir in the cheddar, Parmesan, salt, black pepper, garlic powder, onion powder, and smoked paprika.
    Cheese, eggs, and spices in a bowl
  • Add the cauliflower to the bowl and mix to thoroughly combine.
    A mixing bowl with ingredients for cauliflower hash browns
  • Divide the cauliflower mixture into 8 equal portions. Working one portion at a time, squeeze the portion firmly into a ball with your hands, then gently flatten with your hands to shape into patties that are about 1/2-inch thick. Arrange the patties evenly on the baking sheet, leaving at least 1 inch of space between each.
    Vegetable patties on a baking sheet
  • Bake on the center rack until lightly browned and set, about 15 minutes, rotating the pan 180 degrees halfway through.
  • Turn the broiler to low. Transfer the pan to the upper-third rack and bake until crispy on top, about 5 minutes. Watch very carefully so that the hash browns do not burn.
  • Let cool on the baking sheet for 5 minutes to set. Enjoy hot.

Notes

  • TO STORE: Refrigerate hash browns in an airtight storage container for up to 4 days.
  • TO REHEAT: Rewarm leftovers on a baking sheet in the oven at 350 degrees F.
  • TO FREEZE: Bake as directed, then let cool to room temperature. Lay hash browns in a single layer on a parchment-lined baking sheet, and freeze until solid. Transfer the frozen hash browns to an airtight freezer-safe storage container, and freeze for up to 3 months. Reheat from frozen.

Nutrition

Serving: 1(of 8)Calories: 80kcalCarbohydrates: 3gProtein: 6gFat: 5gSaturated Fat: 3gCholesterol: 34mgPotassium: 197mgFiber: 1gSugar: 1gVitamin A: 194IUVitamin C: 29mgCalcium: 127mgIron: 1mg
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